I have a nodding familiarity with how sunlight interacts with the hop oils/acids and skunks the beer. But get this: I had a couple glasses of my Maris Otter/Centenial SMASH (kegged, so. I sunlight exposure) inside and all was well.

Brought a fresh glass outside and set it in the patio table in direct summer sunlight while I spent 10 minutes futzing with the smoker. Came back for a sip and it tasted old skunked-out beer.

Could the reaction really happen that fast or am
I imagining things? And this is not a hoppy beer - only .60 oz of Centennial pellets at 60. Cheers!

__________________Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

Yes. I see pictures all the time of people drinking outside in clear glasses, and I just wonder how they can drink skunked beer. I know some commercials use hop oils or something that doesn't skunk, but I doubt many crafts do that.

I had a nice IPA when brewing, it was skunked in literally minutes- had to pour it out. I live in CO, so maybe it happens faster here, but it does happen and super quick.

__________________
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

To prove a point about skunking, last weekend I sat a pint of my amber ale I bottled in a clear bottle outside in the summer sun for an hour and then chilled it.

I blind taste tested it against another bottle of the same amber that was bottled in a brown bottle that went straight from the cellar to my fridge on the same day.

I couldn't taste or smell any difference. Neither could my housemate.

Maybe higher IBU (more than 35) or dry hopping makes a difference in skunking time. The only beer I have that meets that criteria is an all Brett one. It already smells like sweaty horses and gym lockers and its still in the fermenter. So that experiment will have to wait a while longer.

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I have a milk stout that I completed primary in a bucket. I then split into several one gallon secondaries to try out cocoa nibs and/or vanilla beans. The one gallon secondaries are one gallon clear glass carboys. I've put them in a pantry closet to keep the temp near 70 before I bottle.

My question is will the intermittent opening of that closet door (south facing, no less) cause. My stout to skunk?